Mexican Salsa

1. I find it easier to prepare all the vegetables first so everything is ready once you start cooking.

2. Put onion, garlic vegetable oil in a medium sized pot and fry until onion is softened, add spices (ad more chili if you like it hot, this is a medium hot salsa) .

3. Once the spices have been mixed in add remaining ingredients.

4. Simmer salsa for 20-30min.

5. Pour Salsa in to sterilized hot jars, seal.

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Nutrient	Quantity
Total fats	47.9901 g
Protein	8.623 g
Carbohydrates	61.2128 g
Energy	670.3049 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0334 g
Water	753.5755 g
Aspartic acid	0.9721 g
Calcium, Ca	156.2557 mg
Lutein + zeaxanthin	612.5649 g
Fiber, total dietary	11.8055 g
Carotene, beta	2166.9862 g
Niacin	3.6894 mg
Vitamin A, RAE	201.1605 g
Arginine	0.4411 g
Riboflavin	0.2111 mg
Tocopherol, beta	0.0447 mg
Fatty acids, total saturated 20:1	0.0067 g
Glutamic acid	2.9692 g
Stigmasterol	0.01 mg
Sodium, Na	50.777 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0112 g
Total lipid (fat)	47.9901 g
Manganese, Mn	1.1314 mg
Fructose	11.0373 g
Proline	0.1208 g
Fatty acids, total saturated 16:0	3.9674 g
Fatty acids, total saturated 8:0	1.5176 g
Sucrose	12.2935 g
Choline, total	56.3776 mg
Sugars, total	36.3349 g
Serine	0.1994 g
Fatty acids, total saturated 10:0	1.7021 g
Fatty acids, total saturated 18:0	1.3494 g
Vitamin B-6	0.8187 mg
Selenium, Se	2.0239 g
Ash	4.0805 g
Fatty acids, total saturated 18:1 undifferentiated	5.8588 g
Pantothenic acid	0.94 mg
Phenylalanine	0.2141 g
Beta-sitosterol	0.0067 mg
Copper, Cu	0.5142 mg
Betaine	0.8293 mg
Thiamin	0.3437 mg
Methionine	0.0371 g
Iron, Fe	4.6428 mg
Carbohydrate, by difference	61.2128 g
Phosphorus, P	231.7045 mg
Folate, total	132.8538 g
Tocopherol, gamma	0.6111 mg
Lycopene	18293.6872 g
Alanine	0.2078 g
Valine	0.1618 g
Fatty acids, total saturated 18:2 undifferentiated	1.2689 g
Glycine	0.1768 g
Carotene, alpha	453.0519 g
Glucose (dextrose)	12.6692 g
Fatty acids, total saturated 14:0	7.5554 g
Zinc, Zn	1.5899 mg
Isoleucine	0.1379 g
Fatty acids, total saturated 12:0	21.6145 g
Fatty acids, total polyunsaturated	1.3025 g
Leucine	0.211 g
Tocotrienol, alpha	0.1727 mg
Vitamin A, IU	3994.5475 IU
Folate, DFE	132.8538 g
Tryptophan	0.0762 g
Vitamin C, total ascorbic acid	95.2694 mg
Phytosterols	125.1209 mg
Fatty acids, total saturated 6:0	0.092 g
Tyrosine	0.1159 g
Vitamin K (phylloquinone)	50.8563 g
Fatty acids, total saturated	37.7985 g
Histidine	0.117 g
Fatty acids, total monounsaturated	5.8766 g
Threonine	0.2029 g
Folate, food	132.8538 g
Cryptoxanthin, beta	2.5483 g
Vitamin E (alpha-tocopherol)	4.9898 mg
Magnesium, Mg	101.9557 mg
Lysine	0.2646 g
Potassium, K	1749.9456 mg
Cystine	0.0579 g
Fluoride, F	13.7959 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Salt	1 teaspoon	0	0	0
Red capsicum	2	0	0	0
Onion	2	128	29.888	0.32
Tomato	2 cans	80.4198	17.3796	0.8936
Tomato Puree	2 tablespoons	11.875	2.8062	0.0656
Vinegar	1 tablespoon	3.129	0.1386	0
Vegetable oil	50 ml	396.4089	0	45.9871
Coriander	1 teaspoon	0.0767	0.0122	0.0017
Garlic Clove	2	0	0	0
cumin	1.5 1/2	11.8125	1.3936	0.7015
red chili pepper	1.5 1/2	1.875	0.413	0.0206